Thai Curries – Masuman; Red Curry; Panang;

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Thai Curries – Masuman; Red Curry; Panang;

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We hope you enjoyed your cookery class, if you have any questions for chef please do ask and we’ll get back to you as soon as possible.

We Cooked: Beef Masuman, Thai Red Curry, Salmon Panang.

Beef Masuman

Ingredients: Serves 2

  • 300g Beef
  • 500ml Coconut Milk
  • 75g Masuman Curry paste
  • 1 medium Onion
  • 2 medium size potato
  • 2 Tbsp Tamarind
  • 2 Tbsp Fish Sauce
  • 3 Tbsp Palm Sugar
  • 50g Roast Peanuts

Method:

  1. Cook the beef in a pan with 100ml coconut milk diluted with water to tenderise.
  2. cut potato into small chunks and blanch then drain.
  3. Add the curry paste to a little oil in a pan and stir until mixed to a smooth paste and you can smell aroma.
  4. mix in all remaining coconut milk. Add the beef and potato and paenuts and cook until potato softens.
  5. Add the sugar, fish sauce, onion and tamarind, with a pinch of salt simmer for another 2 minutes.

Tip:

  1. Dilute the coconut milk with 100ml or 2 cups of water.
  2. Blanch potato before adding to the curry.

Masuman Curry Paste

This makes about 120g of paste.  This is certainly enough to make two curries.  Chorchaba’s tip is to cook it off in a little vegetable oil, put it in a sterile jar and it will keep for 3 months.

Ingredients: 

  • 3 dried chilli soaked in tepid water
  • 3 tablespoon sliced shallots toasted
  • 1 ½ tablespoon sliced garlic toasted
  • 1 teaspoon galangal toasted
  • 1 tablespoon lemongrass toasted
  • 2 Cloves
  • 1 tablespoon ground coriander
  • ½ teaspoon ground cumin
  • 5 white peppercorn
  • 1 teaspoon salt
  • 1 teaspoon shrimp paste

Method:

  1. Blend all the Ingredients together.

Thai Red Curry with Butternut Squash

Ingredients: Serves 2

  • 300 grams chicken thigh meat or butternut squash for vegans.
  • 60 grams red curry paste
  • 1 tablespoon cooking oil
  • 600 Ml coconut milk
  • 30 grams palm sugar
  • 1 tablespoon fish sauce or mushroom sauce for vegans
  • 1 teaspoon salt
  • 160 grams butternut squash
  • 2 pieces Kaffir Lime leaf
  • 2 large chilli
  • Small bunch fresh Thai basil
 

Method:

  1. Cook the curry paste in a pan with the oil until you can smell aroma then add several tablespoons of coconut milk to Form a smooth paste
  2. Add the chicken (if using) to seal in the paste then add the remaining coconut milk, squash and season with the sugar salt and Fish sauce
  3. Cook until chicken (of using) is done then garnish with the Thai Basil and sliced chilli.

Red Curry Paste

This makes about 120g of paste.  This is certainly enough to make two curries.  Chorchaba’s tip is to cook it off in a little vegetable oil, put it in a sterile jar and it will keep for 3 months.

Ingredients:

  • 5 dry red chilli
  • ¼ cup shallots
  • 5 small garlic cloves
  • 1 tablespoon galangal
  • 1 tablespoon lemongrass
  • ½ teaspoon kafer lime
  • 1 teaspoon coriander root
  • 5 peppercorn
  • 1 tablespoon coriander
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 teaspoon shrimp paste

Method:

  1. Blend all Ingredients together.

Salmon or Prawn Panang Curry – (you can substitute the fish for chicken or pork loin)

Ingredients:

  • 2 salmon fillet approx. 300g or use 5 large prawns per person
  • 2 Tbsp curry paste
  • 1-2 tablespoon cooking oil
  • 125ml coconut milk
  • 1 tablespoon grated palm sugar
  • 1 tablespoon fish sauce

Garnish:

  • 2 sprig Thai Sweet Basil
  • 2 kaffir lime leaves finely sliced
  • 1 large fresh red chilli thinly sliced

Method:

  1. Slice the Salmon into thin pieces and seal them in a dry pan.
  2. Heat the oil and stir-fry the curry paste in a little coconut milk stirring constantly.
  3. Add more coconut milk a little at a time until all milk is used.
  4. Add fish sauce and palm sugar.
  5. Add the Salmon or prawns back to the pan simmer till Salmon is done.
  6. Garnish with the basil leaf, kaffir lime, chillies and serve.

Panang Curry Paste

This makes about 120g of paste.  This is certainly enough to make two curries.  Chorchaba’s tip is to cook it off in a little vegetable oil, put it in a sterile jar and it will keep for 3 months.

First Set of Ingredients:

  • 10 dry chilli soaked in water
  • 6 grams galangal chopped
  • 6 grams lemongrass chopped
  • 40 grams shallots chopped
  • 18 grams garlic chopped
  • 12 grams coriander root
  • ¼ teaspoon Kafer lime
  • ½ teaspoon salt

Second Set of Ingredients:

  • 4 grams coriander powder
  • 1 gram cumin powder
  • 1/8 star anise powder
  • 1/8 nutmeg powder
  • ¼ teaspoon white peppercorn
  • 1 teaspoon shrimp paste
  • 1 tablespoon crushed peanuts

Method:

  1. Blend the first set of ingredients in a mortar and pestle.
  2. Then add the second set of ingredients.

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